Ricotta Lasagna

Makes 6 servings. 

Using preboiled lasagna noodles and preparing the rest in stages make this dish so convenient to make. The tomato sauce can be cooked at any time and the ricotta filling can be prepared in advance. All you have to do is to assemble the dish and bake it when you’re ready.  Leftovers freeze very well.

INGREDIENTS - TOMATO SAUCE:

• 4 tablespoons extra-virgin olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 carton, 26.46 chopped tomatoes, Pomi

• 1 cup loosely packed basil leaves, torn into small pieces

• 1 cup loosely packed Italian parsley, coarsely chopped

• ½ cup water

• Kosher salt

• Freshly ground black pepper

INGREDIENTS - RICOTTA FILLING:

• 15 ounces Ricotta cheese

• 3 scallions, including green parts, thinly sliced

• 3 large eggs, whisked

• 1 cup loosely packed Italian parsley, coarsely chopped

• ¾ teaspoon kosher salt

• ½ teaspoon black pepper.

• 1 pound preboiled imported lasagna noodles

EXTRA CHEESES:

• 1 cup grated mozzarella

• ½ cup freshly grated imported parmesan cheese

TO MAKE THE SAUCE:

1. Heat the oil in a medium saucepan.

2. Add the onions and garlic and sauté until onions are soft, about 3 minutes.

3. Add the tomatoes and the remaining ingredients. Bring to a boil over high heat, lower the heat and simmer covered for 20 minutes.

4. Season to taste with salt and pepper.

TO MAKE THE FILLING:

1. Combine ricotta, scallions, eggs, parsley, salt and pepper. Season to taste. 

TO ASSEMBLE AND BAKE THE DISH:

1. Preheat the oven to 375F

2. Combine the mozzarella and parmesan cheeses and set aside. 

3. Spoon half of the tomato sauce into the bottom of a 10 by 15 inch baking pan (such as a Pyrex).

4. Place 6 lasagna sheets on top of the sauce, overlapping them slightly. Spread half of the ricotta filling and top with another 6 lasagna sheets. Finally spread the rest of the ricotta filling, top with the remaining lasagna sheets, spoon the remaining tomato sauce on top and sprinkle with the  mozzarella and parmesan mixture. 

5. Cover the dish with heavy aluminum foil and bake for 1 hour. At this point the pasta should be cooked and tender. Remove the foil and bake for another 15 minutes to brown the top.  

NOTE:

If you assemble the lasagna before and refrigerate it, be sure to bring it back to room temperature before baking.    

Sweet Potato Chili

2-4 servings. 

This is a family friendly, winter one pot dinner which you can serve with brown rice.

Wonderful for the times when you need a quick and easy bowl of something nutritious. It also freezes well.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 3 scallions

• 2 medium sweet potatoes

• 1 yellow bell pepper

• ½ teaspoons chili powder

• One, 15.5 ounce can kidney beans, drained

• 1 ½ cups chopped tomatoes (See Note)

• Kosher salt

• Freshly ground black pepper

• Cilantro as a garnish, optional

PREPARATION:

1. Cut the scallions including most of the green parts into thick pieces.

2. Peel the potatoes and cut into cubes

3. Seed the pepper and cube as well.  

4. Heat the oil in a medium saucepan. Add the scallions, potatoes, pepper and chili powder. Sauté for a few minutes. Add the kidney beans and the tomatoes. Bring to a boil, reduce the heat, cover, and simmer for about 35 minutes or until the sweet potatoes are soft. Stir from time to time.

5. Season to taste with chili powder, salt and pepper.

NOTE:

I like using Pomi chopped tomatoes, which come in 26.46 ounce cartons. Leftovers can be frozen.

Baked Eggplant with Dukkah

Makes 4 servings. 

This tasty luncheon or side dish is very similar to Eggplant Parmesan but much lighter with a distinct flavor of eggplant. You can also make it pareve by omitting the cheese.

INGREDIENTS:

• 2 medium eggplants, about 1 pound each

• 1/3 cup extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper 

SAUCE:

• 3 tablespoons extra-virgin olive oil

• 4 garlic cloves, finely chopped

• 1½ cups chopped tomatoes (See Note)

• 2 tablespoons dukkah (See Note)

• Kosher salt

• Freshly ground black pepper

• ½ cup grated mozzarella, optional

PREPARATION:

1. Preheat the oven to 450F.

2. Line 2 large baking sheets with foil and grease with olive oil.   

3. Rinse, dry and trim the ends of the eggplants. Peel and cut into ¼ inch rounds.

4. Place the rounds on the baking sheets and brush with olive oil on one side only.

5. Season with salt and pepper. Bake for 10 minutes. 

6. In a small saucepan, heat the oil, add the garlic and sauté for a minute. Add the tomatoes and dukkah and bring to a boil. Season to taste. 

7. Place the eggplant rounds in overlapping layers in an 8x13 oven proof dish. Sprinkle with the mozzarella.

8. Spoon the tomato sauce over the eggplant and bake for 30 minutes or until bubbly.

NOTE:

I like Pomi chopped tomatoes, which come in 26.46 cartons. Leftovers can be frozen.   

Dukkah is a blend of chopped nuts, seeds, herbs and spices.  

Tofu with Coconut Milk

Makes 4-6 servings.

Tofu’s versatility as a base for different flavors is plentiful. This family-style dish is sweet and savory, and I serve it as a family main course over steamed rice.

INGREDIENTS:

• Two 14 ounce packages firm organic tofu, drained

• 5 tablespoons vegetable oil

• 4 garlic cloves, finely chopped

• 2-inch piece ginger, peeled, grated

• Two, 13.5 ounce cans unsweetened coconut milk

• 3 tablespoons low sodium soy sauce

• 1½ tablespoons honey

• 2 tablespoons rice vinegar

• 2 cups edamame (See Note)

• 1 cup cashews, toasted, coarsely chopped

• Kosher salt

• Freshly ground black pepper

• ½ cup loosely packed mint leaves, torn for garnish

PREPARATION:

1. Slice the tofu in half horizontally and then cut into about 1 inch squares. Place on a cutting board over many layers of paper towels and place more paper towels on top. Cover with another board to extract all the moisture.

2. In a wok or heavy skillet, heat 4 tablespoons vegetable oil and sauté the tofu over high heat, stirring from time to time until it is browned, about 6 minutes.

3. Transfer to a bowl and season with salt and pepper.

4. Add the remaining  1 tablespoon oil to the wok/skillet and sauté the garlic and ginger over low heat  for a minute. Add the coconut milk, soy sauce, honey and rice vinegar. Boil over high heat until the sauce is reduced by half, about 6 minutes. It should be thick enough to coat a spoon. Add the tofu, edamame and cashews.

5. Season to taste and serve over rice or other grains.

6. Garnish with snipped mint.

NOTE:

Frozen edamame shelled or unshelled is available in most stores and supermarkets.   

Tofu Teriyaki

Makes 4 servings. 

I do think that this well-seasoned dish paired with any grain makes for a satisfying and nutritious vegetarian meal.  The glaze can be made at any time and refrigerated.

I tested this recipe with firm tofu. I prefer it to the extra firm since it’s lighter.

INGREDIENTS:

• Two 14 ounce packages firm or extra firm organic tofu, drained

INGREDIENTS FOR TERIYAKI GLAZE:

• ½ cup low sodium soy sauce

• 2 tablespoons mirin

• 2 tablespoons dark brown sugar

• 2 garlic cloves, finely chopped

• 1 inch ginger, grated

• 1 teaspoon sesame oil

• 1/3 cup water

TO MAKE THE GLAZE:

1. In a small saucepan combine all the ingredients.

2. Bring to a boil and continue boiling until sauce is reduced by half, about 10 minutes

PREPARATION:

1. Slice the tofu in half horizontally to make them half as thick, then vertically to make 4 equal pieces. Place on a cutting board on many layers of paper towels and place more paper towels on top of the tofu. Cover with another board to extract more liquid.  

2. Preheat the oven to 400F 

3. In an ovenproof dish large enough to hold the tofu in a single layer spread 2-3 tablespoons glaze. Lay the tofu on top and spoon the remainder of the glaze coating them.

4. Bake until bubbly, 15-20 minutes.